A creamy no-bake fruit salad combining fresh peaches with a cheesecake-style filling and crunchy cobbler-like topping. This dessert is the perfect blend of sweet, tangy, and crunchy — and it comes together without ever turning on the stove for the filling.
Why I Love This Recipe
I love how this recipe brings together the comfort of peach cobbler and the indulgence of cheesecake — all in a cold, creamy salad that’s perfect for warm weather or potlucks. The graham cracker topping adds a nostalgic cobbler crunch, while the cheesecake filling gives it that luscious, tangy base. Plus, since it’s no-bake (aside from a quick oven session for the topping), it saves me from heating up the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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½ cup packed light brown sugar
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4 tablespoons unsalted butter, cut into pieces
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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½ teaspoon kosher salt
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⅛ teaspoon nutmeg
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9 graham cracker sheets, crumbled into little pieces
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2 teaspoons granulated sugar
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8 ounces cream cheese, softened
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3.4 ounces instant cheesecake pudding mix, unprepared
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1 cup liquid French vanilla creamer
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8 medium peaches (about 4 pounds), pitted and cut into bite-size pieces
Directions
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I preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
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To make the topping, I combine brown sugar, butter, vanilla, cinnamon, salt, and nutmeg in a microwave-safe bowl and heat it in 30-second intervals until it’s bubbly and the sugar is melted.
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Then I stir in the crumbled graham crackers until they’re fully coated.
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I spread the mixture onto the baking sheet and sprinkle it with granulated sugar, then bake for 10–12 minutes until it’s golden brown. After that, I let it cool.
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For the cheesecake salad, I beat the softened cream cheese with an electric mixer until smooth.
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I add the dry cheesecake pudding mix and mix it well.
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With the mixer on low, I slowly add the French vanilla creamer a tablespoon at a time, mixing thoroughly between each addition to keep the texture smooth.
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I fold in the peaches gently, making sure they’re evenly coated.
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I chill the salad until serving time or serve it right away.
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Just before serving, I stir in the cooled cobbler topping for that final crunchy touch.
Servings and Timing
This recipe makes about 16 servings, with each serving around 1 cup.
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
Variations
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I like using nectarines or strawberries when peaches aren’t in season.
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For extra texture, I sometimes toss in toasted pecans or almonds.
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If I want a lighter version, I swap the cream cheese for Greek yogurt and use sugar-free pudding mix.
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I occasionally mix in mini marshmallows or shredded coconut for a fluffier texture.
Storage/Reheating
I store the peach cheesecake salad in an airtight container in the refrigerator for up to 3 days. To keep the topping crunchy, I store it separately and mix it in just before serving. I don’t recommend freezing it — the texture of the cream and fruit doesn’t hold up well after thawing.
FAQs
What kind of peaches work best for this recipe?
I prefer using ripe but firm fresh peaches. They hold their shape well and give the best flavor and texture without becoming mushy.
Can I make this salad ahead of time?
Yes, I often prepare the cream cheese mixture and chop the peaches in advance. I just drain any excess peach juice before mixing, and I wait to add the topping until right before serving.
What can I use instead of French vanilla creamer?
If I’m out of French vanilla creamer, I mix whole milk with a splash of vanilla extract or use half-and-half with a bit of powdered sugar.
Is this salad very sweet?
It’s sweet but well balanced. The tang from the cream cheese and the natural acidity of the peaches help cut the richness and sugar.
Can I use frozen or canned peaches?
I’ve used both, but fresh peaches give the best texture. If I use canned or frozen, I make sure to drain them very well and pat them dry before adding to the salad.
Conclusion
This No-Bake Peach Cobbler Cheesecake Salad is everything I want in a summer dessert: cool, creamy, crunchy, and packed with fresh fruit. It’s easy to make, feeds a crowd, and is always a hit. Whether I’m bringing it to a picnic or just craving something indulgent at home, this recipe delivers every time.
Print
No-Bake Peach Cobbler Cheesecake Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Mixed, Oven
- Cuisine: American
- Diet: Vegetarian
Description
A creamy no‑bake fruit salad combining fresh peaches with a cheesecake‑style filling and crunchy cobbler‑like topping.
Ingredients
- ½ cup packed light brown sugar
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- 9 graham cracker sheets, crumbled into little pieces
- 2 teaspoons granulated sugar
- 8 ounces cream cheese, softened
- 3.4 ounces instant cheesecake pudding mix, unprepared
- 1 cup liquid French vanilla creamer
- 8 medium peaches (about 4 pounds), pitted and cut into bite‑size pieces
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Make the topping: In a medium, microwave‑safe bowl mix brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Microwave in 30‑second intervals until mixture is bubbly and sugar is melted. Add crumbled graham crackers and stir until coated.
- Pour the topping mixture onto the prepared baking sheet and sprinkle with granulated sugar. Bake about 10‑12 minutes until golden brown. Allow to cool.
- Make the cheesecake salad filling: In a bowl, use an electric mixer to whip the cream cheese until smooth. Add the dry cheesecake pudding mix and mix until well combined.
- With mixer on low, slowly add the French vanilla creamer a tablespoon at a time, mixing after each addition until smooth.
- Fold the prepared peaches into the cheesecake mixture.
- Chill until ready to serve or serve immediately.
- Just before serving, add the cooled cobbler‑style topping and stir to combine.
Notes
- Do not pour all of the creamer into the cream cheese at once — adding it slowly helps avoid clumps.
- The topping will soften if mixed into the filling too long; adjust based on how crunchy you like it.
- You can prepare the cheesecake mixture and peaches ahead of time; drain excess liquid from fruit just before combining. Then add topping before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 212 cal
- Sugar: 21 g
- Sodium: 274 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg